Not the strongest baker? Pumpkin bread might look fancy, but don’t be fooled; this recipe is as easy as it gets. Even if you’ve burned cookies or flattened cakes before, all it takes is a few pantry staples, a whisk and about 10 minutes of prep time.
This recipe makes two moist, tender loaves that smell like autumn and tastes like comfort. Warm spices such as cinnamon and nutmeg pair with pumpkin purée to create a soft, flavorful bread that’s perfect for breakfast, dessert or an afternoon snack.
You can keep it simple, or dress it up with extras, such as chopped nuts, chocolate chips or a drizzle of cream cheese icing. Either way, the bread turns out golden and fragrant.
Whether you’re a confident baker or a kitchen beginner, this pumpkin bread proves that cozy homemade treats don’t have to be complicated. It’s festive and bound to become a fall favorite.
Ingredients:
2 bread pans
2 cups of all-purpose flour
2 cups of sugar
1 teaspoon of baking soda
1 teaspoon of ground nutmeg
1 teaspoon of ground cinnamon or cinnamon sugar
1/2 teaspoon of ground cloves
1/2 teaspoon of baking powder
2 eggs
1 1/2 sticks of softened butter
1 can of 100% pure pumpkin
Pinch of salt
Step One
Heat the oven to 325 degrees, and spray the pans with a flour-based oil.
Step two
Mix together the flour, sugar, salt and baking soda in a big bowl. Add in the nutmeg, cinnamon sugar, ground cloves and baking powder, making sure there are no clumps. If you have never used ground cloves before, start with 1/4 teaspoon.
Step three
Whisk the eggs and butter in to form a batter mixture, but do not overstir. Dump the pumpkin into the mixture, folding each side in gently before transferring the pumpkin batter into the bread pans.
Step four
Put the pans into the oven, and bake for 65 minutes or until the middle is cooked through. Add some butter after letting it cool off, and enjoy!
Storing the pumpkin bread
The pumpkin bread can be stored in the freezer for up to three months if wrapped in aluminum foil. Thaw it in the fridge 24 hours before eating.